Apple Butter Pumpkin Pie
This is our family's all-time favorite pumpkin pie. This recipe is a Thanksgiving tradition in our house since I was 15-years-old I think. This recipe is also great for dessert during the Christmas season. The filling recipe is for one pie. The crust recipe is for two pies - so when making this recipe, either double your filling or cut the crust recipe in half.
1 cup apple butter (If you don't have homemade apple butter to use, Smuckers is the best store bought apple butter for this recipe.)
1 cup fresh or canned pumpkin puree
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon all-spice
3 beaten eggs
3/4 cup evaporated milk or fresh cream (We like to use fresh cream from our goat's milk when we have it!)
3 cups white flour
3/4 cup oil
1/2 cup milk
Whipped Cream or Vanilla Ice Cream
Preheat oven to 400*F.
In a large bowl, combine flour, oil and milk and mix together - being careful not to work it too much. The dough should be soft and pliable. If the dough is hard and crumbly, add a splash more milk. If it's too wet, add a little more flour. Roll dough into a ball and cut in half. If you're halving this recipe, you can skip the dividing step. Place the dough on a floured surface. Using a rolling pin, roll out the dough to fit your pie pan. Spray the dish with non-stick cooking spray and place the pie shell inside, pressing it against the sides and bottom of your dish. Now its time to make the filling!
In a mixing bowl, mix together the apple butter, pumpkin, sugar, and spices. Add the eggs and milk and whisk until fully combined. Pour into pie shell. Bake for about 15 minutes on 400*F. Reduce the heat to 375*F. and bake for another 45 minutes. If filling is still too jiggly at this stage, let the pie bake a bit longer - 5 minute intervals at a time. Place pie on cooling rack and let cool for at least a few hours. Serve warm or chilled with whipped cream or vanilla ice cream!
By, Jessi Wasell